EACH NEAPOLITAN PIZZA IS UNIQUE

The pizza is formed by hand and is cooked quickly in a wood fired oven at 800 degrees for roughly 90 seconds.

This creates a pizza with the following characteristics:

• A light, fluffy cornicione {crust} with a patina of a crunch.


• Flame blackened blisters along the crust.


• A soft, thin center.


• One of a kind, each is its own unique work of art.

FAST COOKING TIME

The addition of sauce, cheese and other toppings creates a pizza center that is generally soft or wet. This is the typical characteristic of authentic Neapolitan pizza. With this in mind, Neapolitans traditionally eat their pizza with a knife and fork. At Ciao it is our tradition to cut our pizzas so they can be shared amongst everyone at the table. We encourage you to try your pizza the traditional way with knife and fork or folded "a libretto" style.

True to form Ciao Wood Fired Pizza utilizes imported products to create the most authentic pizza experience possible. We import the San Marzano tomato, known to be the highest quality tomato grown in the volcanic soil of the San Marzano region in Italy. Our flour is "00" imported Italian flour which creates the lightest crust possible and Italian imported extra virgin olive oil. Our extensive use of fresh herbs like basil, rosemary & oregano enhances the true flavor of the pizza.

At Ciao, our dishes are prepared using generations-old family recipes.
Each entrée is prepared fresh, and with fresh ingredients, we hope you enjoy.

"The marinara is made the way my mother always made it," Jill says. "The meatballs are made with my mom’s traditional recipe, with a few changes I have made throughout the years….. shhh that’s our secret." I also took recipes that my family made throughout my childhood and proudly serve them to our customers today at Ciao. Of course, there are still a few of my own secrets too… we won't tell Momma about.

Buno Appetito
Thank you for you patronage

"Ciao - A place where you come to FEEL the LOVE~"

Chris & Jill